Vanilla Bean Crinkle Cookies

Before the Vanilla Bean Paste Giveaway ends tomorrow, I thought I should share these Vanilla Bean Crinkle Cookies. They are like melt in your mouth, “Gimme a stack of 10 and a glass of milk“, good!

I tried one cookie. Poured myself a giant glass of milk and grabbed two more. Sat on the couch to watch a show, but had to get up for another cookie. I went back and forth from couch to cookies until my milk was gone.

Just grab a stack, pour yourself a glass of milk, and park it on the couch!

Everyone (but me) seems to have a recipe for Chocolate Crinkle Cookies on their blog. I’ve wanted to try them for a while but haven’t gotten around to it. After the damage I did on these vanilla crinkles, I’m thinking I better stay away from the chocolate ones. Or maybe not.

Vanilla Bean Crinkle Cookies

Ingredients

1/2 cup (1 stick) butter, softened

1 cup granulated sugar

1/2 vanilla bean seeds scraped, or 1 tsp vanilla bean paste

1 egg

1/4 t salt

1/4 t baking powder

1/8 t baking soda

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, cream butter and sugar until light and fluffy. Whip in vanilla and egg. Scrape sides and continue mixing.

Stir in salt, baking powder, baking soda and flour until just combined.

Pour powdered sugar into a bowl. Roll a heaping teaspoon of dough into a ball, and then roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes (10 was my magic number). The bottoms will just begin to turn a light brown, and the cookies shouldn’t look shiny or doughy in the centers.

Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

just made these! okay ummm YUM! really don’t want to share these. just say’n.found you through pinterest. btw.my first test bake batch of 5… well lets just say i got a little greedy and made them a bit big. had to bake them a little longer but that was okay. they are chunchy kinda like glazed sugar coating on the outside and soft-chewy on the inside. i did leave them on the cookie sheet to cool completly then transfered to wire rack, then cookie jar. hoping they will stay the same as they age. thank you for sharing your recipe!tracie